Peel the mango and cut the flesh into small pieces. Puree with 2 teaspoons of brown sugar, the honey and a splash of lime juice. Then season to taste and, if necessary, season with sugar and lime juice.
Mix the yoghurt and crème fraîche, whisk with a whisk and season with brown sugar.
To serve, alternately layer yoghurt and mango puree in narrow glasses and finally sprinkle the dessert with a little brown sugar.
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